Lemon Soup

Mix 3/4 liters of water with the wine and bring to a boil. In the meantime, peel the lemons very thinly. Trickle sago and sugar into the boiling liquid and bring to a boil once, stirring, then swell at low temperature for 15 min. During the last 3 min, add the lemon peel, then remove it so that it does not secrete any bitterness. Squeeze 1 to 1 1/2 lemons and add 6 to 7 tbsp juice to the soup to taste. Separate the eggs. Beat egg whites with 1 tsp sugar until very stiff. Scoop out dumplings with two damp tablespoons, place on a baking tray lined with baking parchment and bake briefly in the oven at high top heat (electric kitchen stove: 250 °C ,

gas stove: level 5)

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